Aubergine, pear and ginger salad
Simple Too, p. 216
To be turned into a salad, grilled aubergine needs to be matched with something fresh and light and distinctively aromatic. All those elements are here, with pears bringing an extra juiciness. Eat it on its own, or serve with grilled fish or sliced tofu. Getting ahead: Roast the aubergines and cashews a few hours in advance, but wait until just before serving to assemble; this one doesn’t like to linger.
Ingredients
- 2 aubergines, cut into 3–4cm chunks (700g)
- 85ml olive oil
- 50g roasted salted cashew nuts
- 1 tbsp pomegranate molasses
- 1 conference pear, peeled and thinly sliced (130g)
- 1 red chilli, thinly sliced
- 10g coriander leaves, roughly chopped
- 20g ginger, peeled and sliced into thin strips
- Fine sea salt
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Open Simple Too at page 216 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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